Follow our racing and travel adventures, while enjoying local foods and eating healthy. Also, check out how I prepare meals for races while on the road. It's easier than you think and can still be enjoyable and fun!

Monday, March 7, 2011

Back to Cooking!

No time like the present to get back on track with my entries.

Last week I made one of my easiest flavorful meals: Enchiladas and Re "Fried" Black Beans. Paul loves this meal, but don't know if he knows just how easy it is :)

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Old Pic of Same Dish (will add another tomorrow)

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Enchiladas

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Ingredients:

1 bag frozen fajita mix peppers (no seasoning or sauce)

1 can no salt added black beans, strained and rinsed

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1 container pre-made Pico de Gallo from the produce section of the grocery

¾ cup low fat Mexican Blend Cheese (I often skip the cheese)

10 Fresh Corn Tortillas

1 Jar of your favorite low sodium salsa

Instructions:

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Preheat oven to 375. On the stove top, pour the pepper mix in large pan over medium/high heat. Once heated through, add in Pico de Gallo and black beans. Once heated through, add in ¼ cup of cheese and let it melt. In an oven proof pan, coat the bottom with salsa. Place a large spoonful of mixture into tortillas and wrap and place seem side down in pan. When complete, top with remainder salsa and cheese and place in oven for 10-15 until cheese is melted.

Tip: can be prepped and stored overnight. Prior to serving heat in oven for 20 min or until heated through.

Nutrition for 2 Enchiladas:

Calories: 215cal, Fat: 4g, Protein: 15g, Carbohydrates: 44g

Re"fried" Black Beans

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Ingredients:

1 tsp vegetable oil

1 ½ cup chopped green onions

4 garlic cloves, minced

1 ½ tsp cumin

2 (15-oz) cans black beans, no salt added, undrained

¼ cup chopped fresh cilantro

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Instructions:

Heat oil in a large non-stick skillet over medium-high heat. Add onions and garlic and sauté until tender. Stir in cumin and beans, and partially mash mixture. Cook until thick, stirring frequently. Finally, stir in cilantro.